10-4 on the controversial. Tomato goes in a New Orleans style creole gumbo. Never put in a Cajun's gumbo unless you're ready to fight.
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What are GUMBO must have INGREDIENTS?
- Thread starter Moonman
- Start date
10-4 on the controversial. Tomato goes in a New Orleans style creole gumbo. Never put in a Cajun's gumbo unless you're ready to fight.
williamlayton
Member
ROUX---It is harder to make--well--than most here will admit.
Having had family in BR since the late 40's and a true old Cajun/Creole aunt--sister/mother/grandmother/aunts and uncles---her secret, if it was just a meal and not a feast, was a good store bought roux.
Not the feast---screen door and all--was from scratch and started the day before.
Lord have mercy.
Blessings
Having had family in BR since the late 40's and a true old Cajun/Creole aunt--sister/mother/grandmother/aunts and uncles---her secret, if it was just a meal and not a feast, was a good store bought roux.
Not the feast---screen door and all--was from scratch and started the day before.
Lord have mercy.
Blessings
BobB257
Member
Got a hare to make a gumbo last year after a good duck hunt.
Made a stock out of some carcass leftovers. Used the duck fat for the roux. Just about threw out my shoulder stirring that first one. Read so much about burning it I thought I did. Threw it out. What a shame. It was fine but I had no reference to know better.
Started over and got some help from a friend on line who is in LA.
Well about 5 times later I had gained a few pounds and made a batch of each, Seafood, Chicken, Rabbit, and Duck.
I didnt find good File till the last 2.
The roux is hot as hades and the trinity goes in when it is the color you want. This stops the roux from burning and puts an instant sear on the trinity. Then add stock.
I found a good video on u-tube of Jack Pepin on deboning a whole chicken. This took less than 2 min., and the bones made awesome stock. The meat was browned in the dutch oven and then the roux made in the drippings with the oil.
Rabbit was awesome with a dark chocolate roux. That one had the File as well.
The best one takes a lot of time, esp. making the stock but the flavor is awesome.
Just be sure to use great care around the Cajun Napalm at the finnish point. That stuff will really do a number on whatever it touches.
I avoided the tomatoes but did fool with the okra. All was good.
Converted a few non game eaters right there with the rabbit and duck.
Just dont stop stirring that roux.
Made a stock out of some carcass leftovers. Used the duck fat for the roux. Just about threw out my shoulder stirring that first one. Read so much about burning it I thought I did. Threw it out. What a shame. It was fine but I had no reference to know better.
Started over and got some help from a friend on line who is in LA.
Well about 5 times later I had gained a few pounds and made a batch of each, Seafood, Chicken, Rabbit, and Duck.
I didnt find good File till the last 2.
The roux is hot as hades and the trinity goes in when it is the color you want. This stops the roux from burning and puts an instant sear on the trinity. Then add stock.
I found a good video on u-tube of Jack Pepin on deboning a whole chicken. This took less than 2 min., and the bones made awesome stock. The meat was browned in the dutch oven and then the roux made in the drippings with the oil.
Rabbit was awesome with a dark chocolate roux. That one had the File as well.
The best one takes a lot of time, esp. making the stock but the flavor is awesome.
Just be sure to use great care around the Cajun Napalm at the finnish point. That stuff will really do a number on whatever it touches.
I avoided the tomatoes but did fool with the okra. All was good.
Converted a few non game eaters right there with the rabbit and duck.
Just dont stop stirring that roux.
duppie
Member
Jack Pepin is a rock star with a Knife,He can do more with a dull paring knife than most chefs can accomplish with a whole kitchen of high end German cutlery.
LouisianaJoe
Member
Here is a variation of Gumbo.
Chef Richard Kiral of Ormond Plantation in Destrehan, Louisiana cooks Gumbo Vert.
This is a variation that uses Greens in place of meat but still has sausage in it.
GUMBO VERT
1/2 lb bacon, chopped
1/2 cup Canola oil
1/2 cup Tasso, sliced
1 cup diced onions
1/2 cup diced bellpepper
1 tbsp garlic
1/2 lb Andouille, sliced
1 tsp black pepper
1/2 tsp red pepper
1/2 tsp salt
Pinch of thyme
1/2 cup flour
1 tsp sugar
1 tsp filet powder
1 bunch each of turnip greens, fresh spinach, collard greens and mustard greens
1 Swiss chard
1/2 cabbage
1 carrot tops
Finely chop all greens, add to 1 gallon of water. Boil until tender. Reserve liquid. Brown bacon in a large heavy-bottomed stock pot, add canola oil, tasso, and seasonings. Brown lightly. Add flour and andouille, stirring well. Add greens and stock from boiling greens. Simmer for 30 minutes. Stir in filet powder & serve over steamed rice.
Chef Richard Kiral of Ormond Plantation in Destrehan, Louisiana cooks Gumbo Vert.
This is a variation that uses Greens in place of meat but still has sausage in it.
GUMBO VERT
1/2 lb bacon, chopped
1/2 cup Canola oil
1/2 cup Tasso, sliced
1 cup diced onions
1/2 cup diced bellpepper
1 tbsp garlic
1/2 lb Andouille, sliced
1 tsp black pepper
1/2 tsp red pepper
1/2 tsp salt
Pinch of thyme
1/2 cup flour
1 tsp sugar
1 tsp filet powder
1 bunch each of turnip greens, fresh spinach, collard greens and mustard greens
1 Swiss chard
1/2 cabbage
1 carrot tops
Finely chop all greens, add to 1 gallon of water. Boil until tender. Reserve liquid. Brown bacon in a large heavy-bottomed stock pot, add canola oil, tasso, and seasonings. Brown lightly. Add flour and andouille, stirring well. Add greens and stock from boiling greens. Simmer for 30 minutes. Stir in filet powder & serve over steamed rice.
Sebago Son
Member
I hear that Owl makes a fine gumbo.... But it's tough for him to stir with talons.... 
Stevens
Member
My old Cajun neighbor (RIP) used to make Robin gumbo, it tasted good but you don't get much meat off of a Robin!
Steve W.
Steve W.
CAJUNLAWYER
Member
williamlayton
Member
Don't talk about Gross Tete some folks get it confused with Groc Bec and the other way round.
Rice is another key ingredient often misunderstood and ignored.
I have never been fond of Tomato based Gumbo----I will eat it soas not to offend.
Speaking of eating---I can burn water but I can eat it with the best and suck heads too.
I'm gonna get me sum fer lunch---there is a good place here in town.
Yummmy!
Blessings
Rice is another key ingredient often misunderstood and ignored.
I have never been fond of Tomato based Gumbo----I will eat it soas not to offend.
Speaking of eating---I can burn water but I can eat it with the best and suck heads too.
I'm gonna get me sum fer lunch---there is a good place here in town.
Yummmy!
Blessings
bluegrassrules
Member
I belive I will try LouisianaJoes recipe on Sunday.
Cheers
Cheers
Ruger Nut
US Veteran
Hmmmmm,interesting thread.
LouisianaJoe
Member
That's why we use Gros Bec
Or Poule d' eau or Gallinule.
Last edited:
COL Jagdog
Member
Great book: "Who's your mama, is she Catholic and can she make a roux?" was widely read in central Louisiana when I first moved here -- a great cookbook.
Roux, (I prefer Savoie's), bell peppers, celery, green onions, yellow onions, parsley, (note: tomatos are verboten in true south Louisiana gumbo) -- this is the base
for chicken and sausage gumbo, add chicken, sausage, some andouille,and some tasso.
for seafood gumbo, shrimp (I like 15-20 count size), oysters, crab
File is a must to sprinkle over your bowl
Good long-grain rice
and a side bowl of potato salad and some hard-boiled eggs
Take a good-sized gumbo bowl, add a mound of rice, ladle gumbo over rice, place a scoop of potato salad in gumbo bowl and one or two hard-boiled eggs -- Poo-yah, now you got some eating.
I like a dry Chardonnay or white Bordeaux with seafood gumbo; good Cab with chicken and sausage gumbo.
Some fresh French bread and butter on the side.
Community Coffee Mid-Roast coffee with Remy Martin cognac for the after-meal "sit by the fireplace and relax" mode.
Roux, (I prefer Savoie's), bell peppers, celery, green onions, yellow onions, parsley, (note: tomatos are verboten in true south Louisiana gumbo) -- this is the base
for chicken and sausage gumbo, add chicken, sausage, some andouille,and some tasso.
for seafood gumbo, shrimp (I like 15-20 count size), oysters, crab
File is a must to sprinkle over your bowl
Good long-grain rice
and a side bowl of potato salad and some hard-boiled eggs
Take a good-sized gumbo bowl, add a mound of rice, ladle gumbo over rice, place a scoop of potato salad in gumbo bowl and one or two hard-boiled eggs -- Poo-yah, now you got some eating.
I like a dry Chardonnay or white Bordeaux with seafood gumbo; good Cab with chicken and sausage gumbo.
Some fresh French bread and butter on the side.
Community Coffee Mid-Roast coffee with Remy Martin cognac for the after-meal "sit by the fireplace and relax" mode.
